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1
Slice your cabbage into very fine, thin strips approximately two inches long.
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2
Stuff the sliced cabbage into clean mason jars (I use old Kraft Mayonnaise jars) until you just can't get any more into the jar.
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3
Add the one teaspoon of salt to the jar.
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4
Add water until you can't add any more.
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5
Add the teaspoon of sugar if you want. I don't use sugar, but the original recipe I found online, which I changed considerably, made a good point: it mentioned some people find the sauerkraut much too sour and the sugar tends to help. Personally, I think it's fine without the sugar.
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6
Put the top on the jar tightly and sit the jar into a shallow dish, placing it in a cool, dry place (no need to refrigerate). It will most likely bubble out (hence the dish) but don't worry, it won't spoil.
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7
Let sit for 2 weeks.
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8
The original recipe called for 1-1/2 tablespoons of salt and I found that to be much-too-much, so over time I cut it down to only 1 teaspoon. Also, the original recipe called for letting it sit for 3 to 6 weeks, which in my opinion is much too long. The taste is fine after only two weeks.
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9
Grab the brats and head for the grill. Enjoy.
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10
Makes for excellent Reubens too!
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11
This is an extremely cheap way to make sauerkraut, and it will keep a very long time once opened and refrigerated. In the past I would have a hankering for hot dogs with sauerkraut and would purchase the pricey stuff in the stores. I found there was too much there for me to use and you really can't freeze it.
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12
One cabbage will make about three mason jars' worth of sauerkraut (depending on size) and the stuff keeps a heck of a lot better than the store-bought brands.
